| Ingredients
serves 4
250g chicken livers - fresh with no dark or green discolouration
25g butter
20 fresh, tender sage leaves
salt, pepper
small glass of Marsala wine
500g fresh papardelle pasta
olive oil
freshly ground black pepper
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Method
1 Set a large pan of salted water to boil ready to cook the pasta.
2 Trim and discard any tough core membranes from the livers and then slice them to 5mm thick slivers - season with salt and pepper. Heat a good frying pan to fairly hot then drop in the butter - it will foam immediately - scatter in the sage leaves and spread the liver slices in the pan to brown on one side. By the time you have them all in the pan it ill be time to turn them - they should take no longer than a minute each side (you want them to be pink inside, if they're overcooked they will be dry and rubbery). Beware! Chicken livers have a habit of exploding as they cook in hot butter.
3 Throw the pasta into the the boiling water and quickly return to the livers. Pour in the Marsala and swirl it as it bubbles and reduces leaving you with glossy, plumped livers coated in sauce. Stand somewhere warm until the pasta has cooked (2 minutes), been drained and tossed with olive oil and black pepper.
4 Divide the papardelle between 4 warmed pasta bowl and spoon the livers into the centre of each. |
